Roasted Carnival Squash with Herb Toasted Breadcrumbs
Servings: 6 servings
Calories: 153kcal
Ingredients
- 3 carnival squash (1380 grams raw yield)
- 1/3 cup goat cheese crumbles (37 grams)
- 1/4 cup pomegranate arils (43 grams)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
- 1/2 tsp pepper
Herb Toasted Bread Crumbs
- 1/2 cup 4C Japanese Style Seasoned Panko Bread Crumbs (28 grams)
- 1/2 tbsp olive oil
- 1 tsp fresh thyme
- 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
- 1/2 tsp salt
Instructions
- Pre-heat oven to 400°F.
- Prepare the squash. Cut carnival squash in half from stem to base, then scoop out seeds and cut into 3 wedges per half for a total of 6 wedges per squash.
- In a large bowl, drizzle squash wedges with olive oil and toss or massage to coat evenly. Arrange in a single layer, flesh side up, on a baking sheet. Season with salt, pepper, and Oh My Spice lemon pepper seasoning.
- Roast at 400°F for 20-25 minutes or until the edges begin to brown and the flesh is tender when pierced with a fork.
- Toast the bread crumbs. While the squash roasts, toast the bread crumbs. In a microwave safe bowl, combine all toasted bread crumb ingredients and stir to evenly distribute the oil. Microwave for 2 1/2 to 3 minutes, removing every 30 seconds to stir, until the breadcrumbs become golden. Once toasted, add the fresh thyme and stir to combine. Set aside.
- Assemble. Arrange the roasted carnival squash wedges on a serving platter, flesh side up. Sprinkle with goat cheese, toasted bread crumbs, and pomegranate arils. Top with more fresh thyme and flakey sea salt, if desired.
Notes
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Nutrition
Serving: 3wedges | Calories: 153kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 501mg | Potassium: 25mg | Fiber: 3g | Sugar: 9g